Lemon-Roasted Fennel Wedges
A revelation for fennel skeptics. Roasting transforms the sharp anise flavor into a mellow, caramelized sweetness, finished with a bright, zesty lemon lift.
Lemon-Roasted Fennel Wedges
A revelation for fennel skeptics. Roasting transforms the sharp anise flavor into a mellow, caramelized sweetness, finished with a bright, zesty lemon lift.
Ingredients
- 2 large, firm fennel bulbs
- 0.7 fl oz olive oil
- Juice of half a lemon
- 0.14 oz fennel seeds (optional)
- Coarse salt and black pepper to taste
Instructions
Prepare fennel by removing tough upper stalks and fibrous outer layers.
Halve each bulb, then cut into 6-8 uniform wedges, ensuring the core remains intact to maintain structural integrity.
In a bowl, combine fennel wedges with olive oil, salt, pepper, and optional fennel seeds.
Arrange wedges in a single layer within the cooking basket. Cook at 355°F for 15 minutes, turning halfway through the cooking cycle.
Serve promptly, garnished with fresh lemon juice.
Nutrition Facts
Amount per 1 servingChef's Tip
"Retain a segment of the base core within each wedge to ensure structural cohesion during the cooking process."